You’ve no doubt seen all the work happening at 6510 Phinney Ave. N. That space is turning into In the Red Wine Bar & Cafe, owned by Chad W. Campbell and Brian Folino. They hope to open sometime in March.
(Photo by artman1951.)
Campbell was laid off from a telecommunications industry job last summer and took that as a sign to switch careers. Even though his family lived in Queen Anne, they spent quite a bit of time in Phinney, particularly at El Chupacabra. He looked around at various potential sites in the neighborhood before settling on the building that also houses Davern Safe & Lock.
But Campbell and Folino didn’t want an upscale, slick wine bar. They wanted something that was reasonably priced, around $5 a glass, and, since Campbell has an almost 3-year-old, it needed to be family-friendly.
“We wanted something that was more affordable,” Campbell explained. “We didn’t want people to break the bank with double-digit glasses of wine.”
And they wanted them to have yummy, but not overproduced, food to go along with it.
“The food will be kind of simple,” he said. “We won’t have a hood so we can’t do open flame or deep frying. We’ll do some soups and bruschetta and small plate salads. Little bites if you will. And we’ll probably have a few vegan things on the menu as well.”
In the Red will also serve coffee in the mornings (Folino trained at Capitol Hill’s famed Espresso Vivace). Campbell said they’ll probably open at 6 or 6:30 a.m. Coffee and pastries will be available for sit down or take-out. Eventually they may serve simple breakfasts as well, and they’ll have free WiFi.
Furniture and dishes will be mismatched eclectic, with comfy couches and chairs, and hopefully a little fireplace. “We don’t want to come across as being too slick,” Campbell said.
They’re still working out the hours, but they will probably close at 11 p.m. weeknights and midnight on Friday and Saturday.
“Phinney is a fantastic neighborhood, plus there isn’t a wine bar per se in the neighborhood. We feel like it’s a good little neighborhood and a good little corner,” Campbell said. “I think that we’ve got a lot of factors that will make us successful. The neighborhood in itself is supportive of these kinds of places.”